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Wednesday, June 11, 2014

Hurry up Chicken Pie - A Highly Reviewed Paula Deen's Recipe

HURRY UP!!!This is always me rushing my boy to do his everyday tasks!

HURRY UP!!!This is always me rushing myself to cook dinner after work and picking my boy after school!

HURRY UP!!!This is me assembling the ingredients of this pie! Believe me! I can do this in flash even with all these photo taking! To do it quick, I have prepared all ingredients ahead before baking this pie.

HURRY UP!!!

Now, this is me telling this chicken pie to cook quickly! - LOL!

I wasn't 100% sure what I was expecting before baking this pie. All I knew that this recipe by Paula Deen is highly rated at Food Network with lots of great reviews. I knew that it is going to be an easy pie to prepare but didn't expect the pie to require more than 30 minutes to bake. Best of all, I didn't expect it to be so delicious! The biscuit topping of the pie is moist and fluffy in its mid layer and golden and crunchy on its outer layer. The chicken filling is like the thicker version of soup being very moist and flavoursome to eat.

Good that I didn't have to say "HURRY UP!!!" to my boy to finish his dinner... LOL!

Hurry up Chicken Pie (Paula Deen)

Made with my Homemade Biscuit Mix

The ingredients

I am NOT advertising for Campbell's but these are always my classic favourites.

Here I go... Hurry up and assemble everything!

This is what I did to give the pie a crunchy biscuit topping.

When the biscuit topping started to brown, I took it out from the oven and drizzle with oil.

In a greased 2-quart (or 2-liters) casserole (I didn't grease mine), layer the chicken, eggs, carrots, and peas (or corns). Mix the soup, chicken stock, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix (plus 60g butter) and milk, and pour this over the casserole. Drizzle butter (rice bran oil) over the topping (I did this step when the topping begin to brown at about 40 mins of bake). Bake until the topping is golden brown, 30 to 40 mins but mine took 60 mins in total.My Homemade Biscuit Mix inspired and mostly adapted from Joy of BakingMakes 250g240g unbleached self raising flour(add 2 tsp baking powder if you are using all-purpose flour)1/2 tsp salt10g sugarWeigh out the above ingredients. Combine all in a clean container. Store at room temperature until ready to use.Happy Baking

24 comments:

Good morning Zoe! Your description on your "hurry up" really reminds me what I always did at home as well ^_^I guess may be this is the nature of a mum!Nice chicken pie and looks so easy to prepare only if you have get everything ready, lol!

This is awesome! I love how you've cut up your own carrot insead of using the frozen stuff! It's not that bad but I always prefer fresh vegs! I love how this dish pie is sooo full of filling instead of so much pastry if you were to pie a pie outside! Love the recipe!

Hi Zoe you are one clever mama! I saw this recipe, thought about making it but decided not to because it would have been a nightmare trying to get hold of the biscuit mix. Where did I not think to make my own. DUH!! :D

Hi Zoe,Wish I could make this pie appear on my dining table, hurry up, right now! LOL! I like the name of the recipe, makes me can't wait to dig right in! I can see why you do not need to remind your son to Hurry Up when eating this pie! I bet he can say, "Got anymore?" even faster than you could say "Hurry Up"! Haha! Looks really good!

We do have some leftover and I have kept it in our freezer. As hard boiled eggs don't freeze very well, please try to remove them from this dish before freezing. To reheat, thaw the pie in the fridge overnight and place it in the oven until it is warm and nice to eat again. If the top is browning too fast and the bottom is still cold, cover the pie with foil and bake until the heat is well distributed throughout the whole pie.